Monday, March 5, 2012

Mac Daddy (Vegan)

This recipe from the book, Veganomicon, was tasty! The authors say it's also great to freeze and heat up in the oven anytime.

Serves 8-10

Time: 1 hour 10 minutes

3/4 pound elbow macaroni

1 pound extra firm tofu

1 tsp. salt

1 Tbsp. olive oil

2 Tbsp. fresh lemon juice

Cheezy Sauce ingredients:

4 cups veggie broth or water

1/2 cup flour

2 Tbsp. olive oil

6 cloves garlic, minced

Pinch dried thyme (crumbled in fingers)

1/2 tsp. salt

Several pinches freshly ground pepper

1/4 tsp. turmeric

1 1/2 cup nutritional yeast flakes

2 Tbsp. fresh lemon juice

2 Tbsp. mustard

Boil the macaroni. In the meantime, make the cheezy sauce. Combine broth and flour in bowl and whisk until flour is mostly dissolved. Gently heat the garlic in the oil in a pan. Add thyme, salt and pepper. Then add the flour/broth mixture, turmeric and nutritional yeast. Stir constantly over medium heat. It will begin to thicken after about 3 minutes. Continue to cook and stir for a couple more minutes. Add the lemon juice and mustard. The mixture will resemble a creamy cheese sauce.

Preheat oven to 375 degrees. Drain the pasta. Crumble tofu into a 11 x 13 inch baking dish until it resembles ricotta cheese. Stir in salt, olive oil and lemon juice. Add part of the cheesy sauce and mix together. Add the noodles and more of the cheesy sauce and mix together. Smooth out in the pan. Add the rest of the cheesy sauce to the top and smooth out. Bake for 30 min. The top will be slightly browned. Wait 20 min before serving to allow it to set up.

This recipe is directly from the book, Veganomicon: The Ultimate Vegan Cookbook. Written by, Isa Chandra Moskowitz and Terry Hope Romero.